Make your eggnog safe

Thursday

Dec 5, 2013 at 7:00 PM

With the holidays come many traditional dishes to eat or drink.One of those traditions is eggnog — a drink made with eggs, cream or milk and sugar topped with nutmeg.It originated in England as a drink for the upper class in the early 17th century. Due to the scarcity of eggs and dairy products, this drink was reserved for only those who could afford it. The drink became popular in the Americas in the18th century due to the high availability of eggs, milk and rum.While you can buy eggnog already made in stores, many choose to make a homemade version to celebrate the holidays. Michigan State University Extension reminds you that homemade eggnog can hold a potential danger of a foodborne illness if not properly made, because eggs may contain salmonella, bacteria that causes foodborne illness.Go ahead and use your grandmother's eggnog recipe, but make a few changes so that the tradition can continue safely.Here is how to make your eggnog safe.• Stirring constantly, slowly heat the eggs and half of the milk to 160 degrees Fahrenheit. This will kill the salmonella if there is any present in the eggs.• Add the sugar and stir well.• Cool the mixture to 40 degrees Fahrenheit or below.• Chill the mixture then add the rest of the milk the recipe calls for and store the eggnog mixture in the refrigerator.• Do not let eggnog sit out; this can cause foodborne illness, too.• Alcohol will not kill the salmonella.Another way to make your eggnog is to use pasteurized eggs. Pasteurized eggs are eggs in shells that have been heat treated to kill salmonella if it is present. These eggs may cost a bit more, but the flavor and texture are generally the same as regular, unpasteurized eggs.If you use pasteurized eggs then you will not have to go through the cooking process above.Regardless of how you make your eggnog, keep it cold so that you and your family and friends can enjoy a safe holiday tradition.Jeannie Nichols is a food safety educator for Michigan State University Extension. She can be reached at nicho115@msu.edu or 439-9301.